Strawberry Shortcake Greek Yogurt Pancakes
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Strawberry Shortcake Greek Yogurt Pancakes
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Greek yogurt pancakes with a classic Strawberry Shortcake twist! Topped with a whipped and drizzled with a home-made strawberry syrup!
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Ingredients
Pancakes:
- 1 cup organic white self raising flour or plain/all purpose or light white spelt flour
- 1 cup wholemeal self raising flour or whole wheat flour
- 2 teaspoons baking powder use 1 tablespoon baking powder if using the other flour options
- 2 tablespoons raw sugar
- ¼ teaspoon salt (½ teaspoon if using other flours)
- 2 large eggs
- 3 tablespoons light butter melted (or any cooking/coconut oil)
- 1 tablespoon pure vanilla extract
- 1 cup plain non-fat Greek yogurt
- 1 cup unsweetened almond milk (or skim/low fat milk)
Strawberry Syrup:
- 1 ½ cups fresh (or frozen) diced strawberries
- 2 tablespoons sugar
- 3 tablespoons water
- 1 teaspoon pure vanilla extract
Greek Yogurt Whipped Cream:
- ½ cup light/reduced fat whipped cream
- ½ cup Greek yogurt
- 2 teaspoons icing/powdered sugar (optional - adjust to suit your tastes)
Additional:
- (Extra) finely chopped strawberries to garnish
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Instructions
- Combine together all dry ingredients into a large mixing bowl and whisk. Set aside.
- In a smaller bowl, combine together the eggs, oil, vanilla and yogurt. Whisk well until creamy and smooth. Add the milk, and mix until combined.
- Pour the yoghurt mixture over the dry ingredients and stir slowly and gently with a wooden spoon until batter is just combined. (The batter will be thick and a little lumpy).
- Heat a pan/griddle on medium heat and spray with cooking oil spray, spreading it out evenly with your spatula. Using a ladle or ¼ cup measuring cup, pour batter onto pan to make pancakes. When batter is on the pan, spread it out a little with the back of your spoon to shape them.
- Cook them for about 3-4 minutes, and check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Bubbles don't really form on these due to thickness. Repeat with remaining batter.
Strawberry Syrup:
- Combine strawberries, sugar, water and vanilla in a small saucepan. Bring to a boil, lower heat and gently simmer and a syrup forms and thickens.
Greek Yogurt Whipped Cream:
- Combine the greek yogurt with the whipped cream in a small bowl. Add sugar only if needed, and mix through.
- To serve, layer with the greek yogurt/whipped cream; dust with a little icing sugar and top with the syrup!
Notes
- Nutrition calculated for 1 pancake
Nutrition Information
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Serving
2g
Calories
131kcal
(7%)
Carbohydrates
18g
(6%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
1g
Trans Fat
0.004g
Cholesterol
32mg
(11%)
Sodium
148mg
(6%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
494IU
(10%)
Vitamin C
4mg
(4%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14pancakes
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 131kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 32mg | 11% |
| Sodium | 148mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 494IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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